Miso Roasted Sweet Potatoes
Ingredients
The sweet potatoes
-
3-4
medium-large
yams (orange sweet potatoes)
The sauce
-
1
tablespoon
olive oil
-
1
shallot
very finely diced
-
2
cloves
garlic (mashed)
-
⅓
cup
butter or ghee (or olive oil)
-
1
bunch
scallions (finely chopped)
-
2
tablespoons
white miso
-
1
tablespoon
freshly minced ginger
-
to taste
flaky salt and pepper
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Scrub the yams clean and slice them in half lengthwise.
- Place the cut yams on the baking sheet and brush them with olive oil.
- Roast the yams cut side down for about 30-35 minutes, or until tender.
- While the yams are cooking, prepare the sauce by heating butter or ghee in a saucepan over medium heat.
- Add the shallot and garlic to the saucepan and sauté until golden, about 3 minutes.
- Stir in the ginger and miso, mashing until combined, and let it simmer for about 3-4 minutes until golden brown.
- Remove the sauce from heat and let it cool slightly.
- Plate the roasted sweet potatoes and drizzle the sauce on top.
- Garnish with scallions, black pepper, and flaky salt before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
4g
Sodium
200mg
Cholesterol
30mg
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